Sunday Fun! Duck Two Ways with Port Poached Pears

Boy, we know how to have fun! We had a wonderful time cooking together at the beach last night and finally had a historian to take pictures!! Thank you! Literally, this experience of applying for the best home chef has taught me to learn how to blog, navigate a foodie network site, research wine pairings (my husband usually does that but he thought it is high time I learn!!), download pictures, shrink images, upload pictures AND take pictures! I do not think I have taken a picture in years!! So really, even though Food and Wine might not find me worthy of their honor, I feel like I am already a winner! Thank you for the opportunity to be part of this community and learn! It has truly been a wonderful few weeks and a humbling experience to learn how my passion has touched others.

But about last night! I forgot the soup so we had to ditch the pumpkins soup shots (having another gather on Wednesday to bid our friends goodbye so will have them then!) but nobody noticed! Everyone arrived around 4 and we snacked and talked until 5:30 or so. Then I gave everyone a job and we cooked. And we ate and we drank! The food was wonderful and the company the best! And we had all of this fun with the sound of the crashing waves in the distance. Too cold to hang outside but we did manage a midnight walk in the pitch black! Here are some of the recipes for the dishes I cooked last night.

A Special Menu to Celebrate My Montana Friends!

December 13th, 2009

With Cocktails and Conversation

Ricotta, Gruyere and Prosciutto Filo Triangles

First Course

Beet and Spinach Salad with Warm Pancetta Vinaigrette,

Goat Cheese and Hazelnuts

Entrée

Duck Two Ways, Confit and Seared Breast with Port Poached Pears

In a Port Wine Sauce

*

Yukon Gold Potatoes fried in Duck Fat

*

Wilted Swiss Chard and Turnip Greens with Turnips

Dessert

Ginger Bread with Poached Persimmons and Whipped Cream

Beet and Spinach Salad with Warm Bacon Vinaigrette, Goat Cheese and Hazelnuts

Talk about a great combination of flavors; sweet beets, salty bacon, creamy goat cheese and crunchy hazelnuts! My idea of heaven on a plate!

Serves 6

The Salad

• 
  
  2 small or 4 large beets
  
  
  
• 
  
  8 cups spinach or combination of spinach and radicchio
  
  
  
• 
  
  ½ cup crumbled goat cheese
  
  
  
• 
  
  ½ cup toasted hazelnuts, chopped
  
  
  

The Vinaigrette

• 5 ounces bacon, cut into ¼ inch batons
• 
  
  1/3 cup good quality olive oil
  
  
  
• 
  
  1/3 cup hazelnut oil (if not available use all olive oil)
  
  
  
• 
  
  ¼ cup good quality balsamic vinegar
  
  
  
• 
  
  Freshly ground black pepper
  
  
  
• 
  
  Salt to taste
  
  
  

Preheat oven to 400 degrees. Wash and trim beets then wrap each beet individually in aluminum foil. Roast the beets until a knife slides through, about 40 to 60 minutes depending on the size. Once cool enough to handle, slip off the skins and cut in half inch dice. Place in a bowl and set aside with the spinach/radicchio, goat cheese and hazelnuts.

Cook the bacon in a small sauté pan over medium heat in a bit of the olive oil until the bacon has rendered its fat and is slightly crisp. Add the remaining olive oil, the hazelnut oil, vinegar and season to taste with salt and pepper. Whisk lightly to incorporate and continue to heat the oils lightly. Toss the beets with a bit of the dressing and then the spinach, making sure you place all of the bacon on the spinach. You may not need all the dressing. You can serve on individual plates or on a platter by placing the lettuce first, top with the beets then add the crumbled goat cheese and the hazelnuts.

Pan Seared Duck Breast with Port Poached Pears

This easy entrée must become one of your entertaining stables. It is unusual and absolutely delicious. You can use chicken stock in place of the duck, just make sure it is true stock, not canned chicken broth. You can find stock in the freezer section of your well stocked super markets.

Serves 6

For the duck

• 3 large duck breasts or 6 small
• 8 cups body temperature water
• ½ cup salt
• ¼ cup sugar

For the pears

• 
  
  2 to 3 cups port wine
  
  
  
• 
  
  3 large bosc pears or any other firm pear, peeled cut in half with the core removed
  
  
  

For the salad

• 
  
  3 tablespoons olive or almond oil
  
  
  
• 
  
  6 cups arugula
  
  
  
• 
  
  ½ cup sliced almonds, toasted in a 350 degree oven for 7 minutes
  
  
  
• 
  
  Salt and pepper to taste
  
  
  

For the sauce

• 
  
  1 cup port from the pears
  
  
  
• 2 cups duck or chicken stock
• 2 tablespoons butter (optional)

For the potatoes

• 
  
  6 medium Yukon gold potatoes, cooked, peeled and cut in ½ inch cubes
  
  
  
• Left over duck fat from the cooking the breasts

Mix the water, salt and sugar and whisk until completely incorporated. Score the fat on the duck breasts in a diamond shape being careful not to cut through the skin. Place the duck breasts in the brine and refrigerate for one hour.

While the ducks are brining, place the prepared pears in a small saucepan and cover with port wine. Bring to a simmer, turn the heat down to a low simmer and poach for about a half hour or until tender. Let cool in the liquid. Once cooled fan the pears by cutting 1/3 inch sliced into the pear keeping the slices intact at the neck of the pear. This can be done a day ahead just bring the pears to room temperature for the recipe.

Preheat the oven to 400 degrees.

Remove the duck breast from the brine and dry well. Heat a skillet just large enough to hold the breast to a low heat and add duck breasts. No need to add oil, as the duck cooks, it will release the fat which will sear the skin. Cook the duck breast, again over a low heat (to slowly render the fat and cook the meat) for around 20-25 minutes or until the skin is lightly browned. Turn the breast over and cook for an additional 5 minutes and then place on a baking pan (this can all be done ahead of time but bring the duck back to room temperature before continuing). Cook in the preheated oven for 5 minutes. Remove the duck from the oven and let rest in on a plate covered with foil for at least 10 minutes.

While the duck is in the oven (or set aside if you are doing this ahead), place the fat into the pan you plan to cook the potatoes. Reheat the duck pan and add the port wine to deglaze. Boil the wine until reduce to around 2/3 cup. Add stock and continue to reduce until the sauce is syrupy and has flavor. Again, this can be done ahead of time, just reheated when you are ready to finish the serve the dinner. Just before serving, reheat the sauce and add butter to create a shiny more finished sauce.

While the duck is resting, heat the duck fat over high heat and add potatoes. Salt well and let potatoes cook, undisturbed until a nice crust is formed. Turn potatoes over and continue on the other side until well browned. Again, season well with salt and a bit of pepper. All of this cannot be done ahead of time, or you will lose the crisp of the potato.

Dress the salad with the almond oil and season with salt and pepper (no need for a vinaigrette, the meat juice and sauce will properly season the greens). Toss in the almonds. After the duck has rested, slice the breasts in ¼ inch slices. Place the salad on the plates and top with the duck breast on the side of the salad. Place a pear half onto the duck and dress with the warm sauce. Scatter around the fried potatoes and serve!

Gingerbread with Poached Persimmons

Gingerbread

· 1 ½ cups boiling water

· 1 cup molasses

· 1 teaspoon baking soda

· 4 ounces (8 tablespoons) unsalted butter, room temperature

· 1 cup firmly packed, light brown sugar

· 1 large egg

· 2 teaspoons ground ginger

· 1 1/4 teaspoons ground cinnamon

· Pinch of ground cloves

· 2 1/2 cups flour

· 1 tablespoon baking powder

· 1/2 teaspoon kosher salt

Persimmons

• 
  
  6 persimmons
  
  
  
• ½ cup dry white wine
• ¾ cup freshly squeezed orange juice
• ¼ cup sugar
• 1 teaspoon freshly grated ginger
• ¼ teaspoon cinnamon

Gingerbread

Preheat the oven to 350 degrees. Butter the bottom and sides of a 9-inch square pan.
Bring the water to a boil in a small pot and remove it from the heat. Stir in the molasses and the baking soda. Set aside to cool to lukewarm.

In the bowl of an electric mixer with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Add the egg and mix until incorporated.

Sift together the ginger, cinnamon, cloves, flour and baking powder. Add the salt. On low speed, alternately add the dry ingredients and the cooled molasses mixture to the butter mixture in 3 additions, stirring well after each addition. Spread the batter into the prepared pan. Bake until a skewer inserted in the middle comes out clean, 30 to 35 minutes. Cool to room temperature.

Poached Persimmons

Peel and quarter persimmons. Take the hard center out of the quarters and then cut each quarter in half or thirds, depending on the size of the persimmon

In a saucepan, add the wine, orange juice, sugar, ginger and cinnamon; bring to a boil. Add persimmons, reduce heat and simmer until tender, about 5 minutes. Remove persimmons from liquid and reduce to develop flavor, about 5-7 more minutes. Add poaching liquid back into the cook persimmons and cool. Place in the refrigerator until ready to use.

Sunday Supper

My friends from Montana are coming to visit for a few days today and will be cooking a fun dinner for a group of our mutual girl friends to celebrate their arrival. I have a large vat of duck fat in my outside refrigerator begging to cover duck legs so I created a duck confit with ten legs which will be ready to pan sear today. Since I gave you the recipe for the Duck Breast with Port Poached Pears in one of my earlier blogs, I thought it would be fun for me to make that so I could take some pictures. I will do duck two ways, the confit of legs and a pan seared breast. My friend loves beets so will do a beet salad in a warm bacon vinaigrette. I gathered all my ingredients from the farmer’s market and my grocery today and will head over to the beach in a few minutes to cook over there. I will take pictures and give you the recipes tomorrow.

A Special Menu to Celebrate My Montana Friends!

December 13^th, 2009

With Cocktails and Conversation

Ricotta, Gruyere and Prosciutto Filo Triangles

*

Pumpkin Soup Shots

First Course

Beet and Spinach Salad with Warm Pancetta Vinaigrette,

Goat Cheese and Hazelnuts

Entrée

Duck Two Ways, Confit and Seared Breast with Port Poached Pears

In a Port Wine Sauce

*

Yukon Gold Potatoes fried in Duck Fat

*

Wilted Swiss Chard and Turnip Greens with Turnips

Dessert

Ginger Bread with Poached Persimmons and Whipped Cream

Sharing Experience

I have always wanted to teach. My parents bought me a free standing black board when I was 8 and it soon became the focal point of my room with make shift chairs for my dolls and stuffed animals. My toys were the smartest in the neighborhood.

I now live the dream of my past by standing up in front of a group of foodies, giving cooking classes. I started this cooking class passion when a friend of mine was trying to raise money for her city’s public school system. I thought why not rent a kitchen, devise a menu and teach all of our friends to cook while we all enjoy wine? We love getting together and each of us gives to some sort of charity, why not combine them? My girlfriend and I donated the food, I put together a menu and recruited my cooking partner in crime (who is still my Vanna White to this day) and back in the early 90’s we started a tradition. I patterned my cooking classes (demonstrative style) after the series I take every year in our local mountain resort. Yes, standing in front of my audience, teaching, I am in my glory! That first class featured the dinner I made the other night, grilled goat cheese stuffed chicken breast but for the cooking class I did it more traditional, with a Chardonnay mustard sauce. For dessert we did Rene Verdon’s flourless chocolate cake with crème anglaise. The ONLY mishap we had that first night was curdling the eggs for the crème anglaise but we transformed that mistake into a learning lesson, channeling Julia Child!

I have now done cooking classes for all my kid’s school (every year as an auction item), for Catholic Charities, for our local refugee house and all the various charities my children are supporting. I LOVE getting the kids involved; having them prep cook with me, being in the kitchen when we are madly plating for 20 paying guest and then hustling them out the kitchen door to serve the waiting guests. The kids LOVE the energy of the night and hopefully I not only teach them a thing or two in the kitchen but instill a lifelong love of cooking. A gift that has brought me complete pleasure throughout my life.

The wildest cooking class I gave was a Mexican themed class for my kid’s elementary school. I had 20 women sign up for the night and greeted them with margaritas while I taught them a few appetizers to start. I usually serve wine but this was the first time I served a true cocktail. After we sampled the appetizers and began on the heart of the meal, I realized that no one was listening to me. Everyone was having a blast, talking to each other, laughing and paying no attention to me. This does happen when I am teaching 20 people but it usually is easy to round everyone in. This was different. I made a bit of an experiment and left the class (I set everyone up in a enclosed patio area with a makeshift kitchen), joined my helpers in my kitchen to see when they would notice. Five minutes later I came back in and started up the class again, NO ONE noticed! I should have placed them at their tables at that time and gave up on teaching the class, they probably would not even realized I never demonstrated the entrée!

Here is a few recipes from the Mexican cooking class and the beautiful flourless chocolate cake from Rene Verdon, the chef of Le Trianon and chef to President Kennedy.

Braised Duck with Ancho-Ginger Mole

This recipe will make a duck lover out of you. Many think duck is hard to cook, but this is just a simple braise that creates a duck confit type texture to the meat. The mole is a true taste sensation and freezes easily so I always make a double batch. Please do not be put off by the long list of ingredients, it is easy to put together once you clean and rehydrate the ancho chilies’. I developed this recipe from Donna Nordin’s Duck Eggroll recipe. She shredded the meat and then made an eggroll to fry and used the sauce for dipping. It is so wonderful on its own, I omit that step!

Enjoy this dish with our favorite Zinfandel or peppery Syrah.

Serves 8

For the Duck Legs

• 8 duck legs
• 1 cup white onion, chopped
• 2 tablespoons crushed garlic
• 1 teaspoon red pepper flakes
• ¼ teaspoon each ground cloves, cumin and cinnamon
• 1 teaspoon Mexican oregano
• 2 tablespoons brown sugar
• 2 cups water
• 2 cups tomato juice

For the Mole

• ¼ cup grated fresh ginger
• 1 cup white wine
• 1 cup sugar
• 2 tablespoons lemon juice
• 2 tablespoons seasoned rice wine vinegar
• 3 tablespoons soy sauce
• 4 ancho chiles, seeded and stems removed
• 1 tablespoon minced garlic
• 1 teaspoon ground cumin
• 2 teaspoons Mexican oregano
• 1 teaspoon dried marjoram
• 1 teaspoon ground cinnamon
• 1 tablespoon white wine vinegar
• ¾ cup orange juice
• salt to taste

In a large Dutch oven or roaster with a lid, combine all the ingredients for the duck legs except the legs. Mix thoroughly and add the legs. Cover and cook in a 325-degree oven for about 2 hours, until the legs are completely tender but not falling off the bone. Could take longer than 2 hours. Check after an hour and a half.

After they are cooked, take out of liquid and place on a baking sheet and refrigerate until ready to use. This can be done in advance.

For the ancho-ginger mole, take the first 6 ingredients and place in a saucepan. Boil for 5 minutes. Cool and strain.

Soak the chilies’ in hot water for one hour. Drain and save the water. Puree the chilies’ with the remaining ingredients except the orange juice until smooth. Add orange juice and if not sauce consistency, add a bit of the water of the chilies’. Combine the chili mixture with the ginger mixture and cook until reduced to a nice consistency.

Bring the legs to room temperature. Heat in a 400-degree oven until skin is crisp and the meat is warm about 10 to 15 minutes. Serve with the wild rice a bit of vegetable of your choice and garnish with the sauce. Pass the sauce separately, everyone will want more!!

Gateau Nancy Flourless Chocolate Soufflé Cake

I would serve this with a glass of port or my true preference, a dry Champagne.

Serves 10-12

• 14 ounces semi-sweet chocolate, cut up
• 7 ounces (1 ¾ sticks) sweet butter
• 2 tablespoons Grand Marnier liqueur
• 1 teaspoon vanilla extract
• 1 tablespoon almond powder (finely ground almonds
• 10 eggs, separated, room temperature
• 9 ounces (1 ¼ cups plus 1 tablespoon) sugar
• Confectioners’ sugar for the top
• crème anglaise
• Two 10-inch round cake pans, buttered and floured and lined with circles of parchment paper.

1. Put chocolate, butter, Grand Marnier, vanilla and almond powder in double boiler. Melt over hot water, stirring occasionally. Remove from heat as soon as chocolate is melted.

2. Beat egg yolks with 5 ounces (3/4 cup) sugar until thick and a slowly dissolving ribbon forms when beater is lifted, about 6 minutes. Blend into lukewarm chocolate mixture using a large rubber spatula.

3. Whip egg whites until foamy, then gradually add 4 ounces (1/2 cup plus 1 tablespoon) sugar, whipping until soft peaks are formed. Using large rubber spatula, blend lightly into chocolate-egg mixture, as if it were a soufflé.

4. Divide batter between two prepared pans and bake in preheated 275 degree oven for 1 hour and 20 minutes.

5. As soon as cakes test done, loosens sides with a sharp knife and unmold on cake racks to prevent sogginess. Cakes will have a crisp “sugar bloom” on the outside, and will sink very slightly. The top surfaces will probably crack, which is normal. Let cool, and sprinkle with confectioners’ sugar before serving.

Serve with Coffee Crème Anglaise

Crème Anglaise

Makes five cups

• 8 egg yolks
• ¾ cup sugar
• 1 teaspoon cornstarch
• 1 quart milk
• 1 vanilla bean to infuse milk, or 1 teaspoon vanilla extract
• Instant espresso

1. Whisk egg yolks and sugar together, or beat in an electric mixer until thick and lemon colored.

2. Mix cornstarch with a little cold milk and add to quart of milk. Scald milk with vanilla bean, and pour hot milk into egg yolks, whisking constantly. (Rinse and dry vanilla bean and store buried in sugar. It can be reused a number of times and will flavor the sugar also!)

3. Pour custard sauce into a heavy tin-lined copper pot or a porcelain insert of a double boiler. (Do not make Crème Anglaise in aluminum, which discolors it, or in a flimsy pan, which tends to scorch the mixture.)

4. Stir with wooden spoon over low to medium heat, or over hot water until custard starts to coat the spoon. In a double boiler it will take about 15 minutes to thicken, and must not be cooked at too high a heat or the eggs will curdle. To test, dip clean wooden spoon in mixture, turn it over and run finger across back of spoon. If the two sides remain separate, it is ready. Or, if you blow on the back of the custard covered spoon, it should “make roses”.

5. Strain into a bowl, stir in vanilla essence if used, and let cool. Stir from time to time to prevent a skin from forming.

6. To make a coffee flavored crème anglaise make a strong mixture of coffee from instant espresso and add to taste.

Tribute to My French Friend

Thank you my dear friend for writing on my profile! It motivates me to give everyone a few recipes from our cooking adventures in France! But before the recipes, let me give everyone a bit of background:

After our middle daughter left for Florence on her semester abroad, my husband and I thought that visiting her, and Europe in general would be a wonderful way to celebrate our 25^th wedding anniversary: a little visit to see our daughter, crossing over the Adriatic to visit our good friends on an island off Split, a required return to Paris then down to Marseille to visit our good friend in the south of France, how perfect! When I realized that our friends we cooked for at the wedding in Montana were honeymooning in Europe and picked us up at the airport, I was blown away. Seeing our friends at the airport in Marseille along with their taxi driver at 11:30 in the evening was one of the happiest experiences on the trip!

The 18^th century farm house we stayed in was another treat! We spent the next four days shopping in all the farmer’s markets outside of Aix in Provence, hiking in the hills behind our host’s home, swimming in a pool that looks over the entire valley and my most favorite part, cooking in her kitchen with all of our friends! We literally hiked, swam, cooked, ate and then danced until the wee hours of the morning! We ate lamb, rabbit, pork and French chicken, then paired it with some of the most wonderful vegetables and wines that I have had in a LONG time.

Here are some of the recipe highlights! I hope you enjoy!!

Rabbit in Mustard Sauce

• 1 rabbit cut in eight pieces ( the butcher can do this for you)
• Salt and pepper to taste
• 1 cup stone ground mustard (more or less)
• 1/3^rd cup chopped fresh rosemary
• 2 cups white wine, or more if needed

Preheat the oven to 400 degrees. Rub the rabbit with salt and pepper then drench with mustard. Roll in rosemary and place in a cooking pan, pour in wine until it covers at least ½ inch of the bottom of the pan, at least 1 cup. Place in the oven and cook for 30 minutes.

Once the rabbit is out of the oven take the rabbit out of the pan and set aside. Add the following items in the pan:

• ½ cup wine
• 2 cups chicken or rabbit stock
• ½ cup Dijon mustard

• 2 cups creams

Boil the mixture until it is reduced by half.

Then add cream and reduce until it is flavorful and is in sauce consistency.

Add 2 cups pitted and split picholine olives.

In the meantime, cook one pound of pasta until done. Place the pasta into the sauce and reheat with the rabbit until it is hot. Sometimes I take a few handfuls of spinach and stuff it in the pasta and rabbit as it is reheating to wilt, to create my perfect dish! I always serve this with green beans tossed with toasted almond. For the Italian Museo contest, I added the green beans in the dish (instead of the spinach) and topped the pasta with toasted sliced almonds. I hope you enjoy it!!

Pan Seared Duck Breast with Port Poached Pears

Serves 6

This easy entrée must become one of your entertaining stables. It is unusual and absolutely delicious. You can use chicken stock in place of the duck, just make sure it is true stock, not canned chicken broth. You can find stock in the freezer section of your well stocked super markets.

For the duck

• 3 large duck breasts or 6 small
• 8 cups body temperature water
• ½ cup salt
• ¼ cup sugar

For the pears

• 2 to 3 cups port wine
• 3 large bosc pears or any other firm pear, peeled cut in half with the core removed

For the salad

• 3 tablespoons olive or almond oil
• 6 cups arugula
• ½ cup sliced almonds, toasted in a 350 degree oven for 7 minutes
• Salt and pepper to taste

For the sauce

• 1 cup port from the pears
• 2 cups duck or chicken stock
• 2 tablespoons butter (optional)

For the potatoes

• 6 medium Yukon gold potatoes, cooked, peeled and cut in ½ inch cubes
• Left over duck fat from the cooking the breasts

Mix the water, salt and sugar and whisk until completely incorporated. Score the fat on the duck breasts in a diamond shape being careful not to cut through the skin. Place the duck breasts in the brine and refrigerate for one hour.

While the ducks are brining, place the prepared pears in a small saucepan and cover with port wine. Bring to a simmer, turn the heat down to a low simmer and poach for about a half hour or until tender. Let cool in the liquid. Once cooled fan the pears by cutting 1/3 inch sliced into the pear keeping the slices intact at the neck of the pear. This can be done a day ahead just bring the pears to room temperature for the recipe.

Preheat the oven to 400 degrees.

Remove the duck breast from the brine and dry well. Heat a skillet just large enough to hold the breast to a low heat and add duck breasts. No need to add oil, as the duck cooks, it will release the fat which will sear the skin. Cook the duck breast, again over a low heat (to slowly render the fat and cook the meat) for around 20-25 minutes or until the skin is lightly browned. Turn the breast over and cook for an additional 5 minutes and then place on a baking pan (this can all be done ahead of time but bring the duck back to room temperature before continuing). Cook in the preheated oven for 5 minutes. Remove the duck from the oven and let rest in on a plate covered with foil for at least 10 minutes.

While the duck is in the oven (or set aside if you are doing this ahead), place the fat into the pan you plan to cook the potatoes. Reheat the duck pan and add the port wine to deglaze. Boil the wine until reduce to around 2/3 cup. Add stock and continue to reduce until the sauce is syrupy and has flavor. Again, this can be done ahead of time, just reheated when you are ready to finish the serve the dinner. Just before serving, reheat the sauce and add butter to create a shiny more finished sauce.

While the duck is resting, heat the duck fat over high heat and add potatoes. Salt well and let potatoes cook, undisturbed until a nice crust is formed. Turn potatoes over and continue on the other side until well browned. Again, season well with salt and a bit of pepper. All of this cannot be done ahead of time, or you will lose the crisp of the potato.

Dress the salad with the almond oil and season with salt and pepper (no need for a vinaigrette, the meat juice and sauce will properly season the greens). Toss in the almonds. After the duck has rested, slice the breasts in ¼ inch slices. Place the salad on the plates and top with the duck breast on the side of the salad. Place a pear half onto the duck and dress with the warm sauce. Scatter around the fried potatoes and serve!